What is the next best thing to having the best barbecue grill? The answer is simply being able to cook the best barbecue. Here are several tricks and tips that can help you make one:
-- Make sure the grill is well oiled before cooking to prevent food from sticking.
-- For the best results, marinate the meat in the fridge overnight or at least 2 hours at room temperature. Remove meat from the fridge and allow it to reach room temperature for not more than an hour.
-- Turn the meat using a tong or a spatula. Do not use a fork since it will pierce the meat hence allowing the juices to be lost, and you will end up with a dry barbecue.
-- For gas BBQ grills, preheat for 5-10 minutes on high before bringing it to your desired temperature. Turn on only one side of the grill and cook the meat on the opposite side.
-- For charcoal barbecue grills, start lighting up the coals 30 minutes before cooking to allow them to release an even amount of heat.
-- If your marinade has a low sugar content then cook while basting from time to time. If not, only baste during the last 15 minutes of cooking to avoid drying and charring of the meat.
-- Leave out the salt until after the meat is cooked. The salt, if added before cooking, dries up the meat by drawing out moisture.
-- The best burgers for grilling are those made from lean meat, which binds the burgers better.
-- Having kebabs? Make sure to leave spaces between the meat pieces on the skewer so that heat can penetrate the food evenly.
-- Put that barbecue lid down when cooking pork roasts. Make sure that you put an aluminum drip pan that contains water just below the roast so no flare ups could occur.
-- Make sure the coals have low to medium heat when cooking steaks and chops. Turn the meat with a tong or a spatula, never a fork.
-- For a perfectly grilled rib, precook the meat in simmering water for 15 minutes then directly grill over low to medium heat. Avoid charring the meat by frequent basting and turning.
-- Make sure the grill is well oiled before cooking to prevent food from sticking.
-- For the best results, marinate the meat in the fridge overnight or at least 2 hours at room temperature. Remove meat from the fridge and allow it to reach room temperature for not more than an hour.
-- Turn the meat using a tong or a spatula. Do not use a fork since it will pierce the meat hence allowing the juices to be lost, and you will end up with a dry barbecue.
-- For gas BBQ grills, preheat for 5-10 minutes on high before bringing it to your desired temperature. Turn on only one side of the grill and cook the meat on the opposite side.
-- For charcoal barbecue grills, start lighting up the coals 30 minutes before cooking to allow them to release an even amount of heat.
-- If your marinade has a low sugar content then cook while basting from time to time. If not, only baste during the last 15 minutes of cooking to avoid drying and charring of the meat.
-- Leave out the salt until after the meat is cooked. The salt, if added before cooking, dries up the meat by drawing out moisture.
-- The best burgers for grilling are those made from lean meat, which binds the burgers better.
-- Having kebabs? Make sure to leave spaces between the meat pieces on the skewer so that heat can penetrate the food evenly.
-- Put that barbecue lid down when cooking pork roasts. Make sure that you put an aluminum drip pan that contains water just below the roast so no flare ups could occur.
-- Make sure the coals have low to medium heat when cooking steaks and chops. Turn the meat with a tong or a spatula, never a fork.
-- For a perfectly grilled rib, precook the meat in simmering water for 15 minutes then directly grill over low to medium heat. Avoid charring the meat by frequent basting and turning.
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Finally, avoid burning yourself, by using heat resistant gloves. And visit the writer's site about the newest bbq accessories.
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